Slowly braised chicken thighs and drumsticks turn deeply tender in a rich red wine sauce built from crisped bacon, sweet pearl onions, and a hit of tomato paste that deepens as it simmers. Golden sautéed cremini mushrooms fold back in at the end, adding an earthy, meaty bite that plays beautifully against the wine-soaked broth. Fresh thyme and bay leaves perfume the whole pot while it braises low and slow, until the chicken is nearly falling off the bone. A quick pass to thicken the braising liquid leaves you with a glossy, spoonable sauce that's begging to be served straight from the Dutch oven. Finished with a scatter of fresh parsley, this classic French braise is a comforting, restaurant-worthy dinner that fits neatly into a gluten free routine.
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Set a Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned and crisp, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
Pat the chicken pieces thoroughly dry with paper towels and season generously on all sides with salt and pepper. Increase the heat to medium-high. Working in batches to avoid crowding, sear the chicken skin-side down in the bacon fat until the skin is deep golden brown and releases easily from the pot, about 5–6 minutes per side. Transfer the seared chicken to the plate with the bacon.
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